[minestrone w/ turkey meatballs]

This is just the 'easy minestrone' recipe with turkey meatballs, but it makes a world of difference and it's amazingly good.  You're welcome

The soup: based on Nigella Lawson's 'Minestrone in Minutes'

The balls: based on Giada De Laurentiis' 'Mini Turkey Meatballs'

Serves 2-3

Turkey Meatball Ingredients:

1/2 small onion, grated or finely chopped

1 1/2 garlic cloves, minced 

1 large egg

1/8 cup dried bread crumbs

1 1/2 Tbsp ketchup

small handful of fresh Italian parsley leaves, chopped.  (or a large pinch of dry)

1/4 cup shredded Parmesan

1/2 tsp salt

1/8 tsp ground black pepper

1/2 pound extra lean ground Turkey (I use the 99% fat free stuff)

2 Tbsp olive oil

Meatball Directions:

(These can be prepared ahead of time and then chill in the fridge for a day or two before you make the soup.)

 

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, salt & pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet. 

Heat the oil in a heavy large frying pan, or electric skillet, over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. (Note to self - turkey browns quickly - turn often).  Turn off heat. Transfer the meatballs to a paper towel covered plate.

Let the meatballs sit and prepare the soup...

Soup Ingredients: 

Meatballs

1 14-oz can Cannellini beans

3 cups chicken broth

1 cup tomato-based pasta sauce, I use Prego Traditional

4 oz ditalini passta

Red Pepper flakes, optional

Soup Directions:

Bring the chicken broth and the pasta sauce to a boil in a large saucepan.  Drain the beans and add them to the broth. Carefully add the meatballs and bring the pan to a boil and then add the ditalini, cooking according to the time on the package instructions.  (Usually 10 minutes).  (Depending on your desired level of spiciness, shake some red pepper flakes into the soup - I usually do about 4-6 shakes).  Once the pasta is tender, switch off the heat, remove the pan to a cool surface and let stand for 10 minutes.   Serve the meatball minestrone with Parmesan, if desired.

[thanksgiving for two]

We've had our share of what others would consider "odd Thanksgiving meals".  We've done everything from Cornish game hens (so good!) to tacos to chili... but once in a while we sneak in some turkey just for kicks.  Here's what we made for Thanksgiving 2010 - a Thanksgiving feast - just for two.  

Adapted from eatingwell.com

Ingredients:

2 teaspoons extra-virgin olive oil, divided
2 teaspoons butter, divided
1 small shallot, chopped
1 stalk celery, chopped
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 turkey breast, remove skin and bone, or buy boneless/skinless
Corn bread stuffing (we lucked out and found the kind that had directions for making a small serving by combining your own celery, onion, chicken broth and butter - find something similar and add your own additives)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup cup dry white wine

Preheat oven to 375 degrees F.
 

Stuffing:

(Follow the directions on the cornbread stuffing mix or proceed to the following with cornbread crumbs); Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat. Add shallot and celery; cook, stirring occasionally, until softened, 2 minutes. Transfer the mixture to a medium bowl, stir in sage and thyme; let cool for 5 minutes.

Turkey:
Meanwhile, place turkey breast between sheets of plastic wrap and pound with the smooth side of a meat mallet or a heavy skillet until 8 to 10 inches wide and less than 1/4 inch thick. Be careful not to tear the meat. Remove the top sheet. 

Add cornbread stuffing mix to the celery mixture. Stir in 2 tablespoons broth, salt and pepper. Place majority of the stuffing mixture in the middle of the pounded breast; compress the stuffing into a log. Fold and roll the meat over the stuffing. Stab the turkey roll in 4 places with toothpicks to hold roll together.

Heat the remaining 1 teaspoon oil and 1 teaspoon butter in a large skillet over medium heat. When the butter melts, add the turkey rolls and brown on all sides, turning occasionally, about 4 minutes.

Line a large pyrex glass pan, or high rimmed cookie sheet with aluminum foil.  Transfer the browned turkey breast to the lined pan and place in oven and bake until the turkey is cooked through, about 20 minutes.  (do not overcook).

Cover the turkey roll with foil and set aside to keep warm. 

Gravy:
Return the skillet to medium-high heat, add wine.  Cook until dark and almost completely evaporated, scraping up any browned bits, about 2 minutes. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly. 

Remove the toothpicks from the turkey; cut into 1/2-inch-thick slices and spoon half the sauce over each portion. Serve warm.

[parmesan sauce]

We're not going for diet here... we're going for delicious.

4 Tbsp unsalted butter
1 tsp dried rosemary
1 cup cream
salt/pepper to taste
grated nutmeg
1/2 cup parmesan
2 Tbsp parley (optional)

Directions:
Cook your pasta per the directions on the box. Drain and keep in strainer. In your pot that is now empty, melt the butter on low heat. Add the rosemary and stir for 1-2 minutes. Add cream, salt, pepper and nutmeg. Bring to slow boil and let reduce for 1-2 minutes, stir constantly. Add pasta and parmesan, (& chopped parley if you choose), and stir gently. Serve.

Optional: I add in sauteed chicken breast or turkey.

I realize there isn't a serving size here or anything. I tend to see what I've got in the fridge and adjust per my ingredients... or just make enough for 4 small people or 2 very hungry people. This re-heats very well... throw some broccoli or green beans on the side to make yourself feel better.

[italian club sandwiches]

Adapted from Giada De Laurentiis

8" Foccacia Round (we get them from Target with tomatoes and asiago cheese on top)

Packaged pesto

cooked bacon, 5 slices

Deli Sliced Turkey, 3 slices

Provolone Cheese, 3 slices

Sandwiches:
Cut foccacia bread in half and grill cut size up in a broiler, or place in panini maker and grill until warm
Spread pesto thinly on bottom and top cut halves

Add 5 slices of bacon
Add thinly sliced turkey
Add provolone cheese
Top with the top half of the Foccacia

(If you have a panini maker, place the entire assembled sandwich back into the panini maker and cook until bread is crispy and cheese is melting.)

Cut and serve immediately or chill until ready to eat.

(We usually eat a sandwich immediately, then save any leftovers for the week ahead)

[teriyaki turkey burgers]

can be adjusted to serve any amount

BURGERS:
Ground turkey (1 package of the Jennie O stuff will make 4 burgers)
Minced Onion
Oregano
Ginger
Teriyaki Sauce
Beef or Chicken broth
Mozzarella or Provolone cheese, sliced
Salt & Pepper
Olive Oil

FIXINS:
Lettuce
Onion, if desired
Pineapple, if desired
Buns

Mix ground turkey w/ salt, pepper, minced onion, oregano, ginger and small amount of teriyaki sauce. Form into patties. Heat skillet to medium/high heat. Add small amount of olive oil to skillet. Heat patties on each side until golden brown. Add small amount of beef or chicken broth to bottom of pan. Add a tablespoon or more of teriyaki sauce to the top of each burger. Cover with lid and simmer on low for 10 minutes, turning once and adding more teriyaki sauce. Add cheese to each burger. Remove from heat and keep covered. Get the fixins ready and grill buns in the broiler. Check burgers for doneness - they should still be tender but fully cooked.